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Ingredients
US|METRIC
4 SERVINGS
- 1.5 kilograms free range chicken
- pepper
- 1 Tbsp. Flora Cuisine
- 3 Tbsp. honey
- 1/2 lemon
- 6 cloves garlic
- 2 Tbsp. rosemary (sprigs)
- 2 sprigs thyme
- 1/2 butternut squash (peeled and diced)
- 4 potatoes (medium, peeled and diced)
- 1 parsnip (peeled and diced)
- 4 red onions (sliced)
- 2 red peppers (diced)
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Directions
- Preheat oven to gas Mark 3/170°C/150°C fan/325°F. Season the chicken with salt and pepper and place on a roasting tray. Mix together the Flora Cuisine, honey and lemon zest and rub all over the chicken, setting it aside for 10 minutes to marinate. Place the garlic, rosemary and thyme inside the chicken cavity.
- Roast for 2 hours until the chicken is cooked through, checking that the juices run clear.
- After the chicken has been in the oven for an hour, mix together the butternut squash, potatoes, parsnip, onions and red peppers in a roasting tray.
- Serve the chicken on a bed of the roast veg.
NutritionView More
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1130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1130Calories from Fat540 |
| % DAILY VALUE |
| Total Fat60g92% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol275mg92% |
| Sodium480mg20% |
| Potassium2280mg65% |
| Protein71g |
| Calories from Fat540 |
| % DAILY VALUE |
| Total Carbohydrate77g26% |
| Dietary Fiber12g48% |
| Sugars25g |
| Vitamin A170% |
| Vitamin C260% |
| Calcium15% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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